CN1556182A - Highland barley beer and its preparation method - Google Patents
Highland barley beer and its preparation method Download PDFInfo
- Publication number
- CN1556182A CN1556182A CNA200410021645XA CN200410021645A CN1556182A CN 1556182 A CN1556182 A CN 1556182A CN A200410021645X A CNA200410021645X A CN A200410021645XA CN 200410021645 A CN200410021645 A CN 200410021645A CN 1556182 A CN1556182 A CN 1556182A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- fructus hordei
- hordei germinatus
- meant
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A highland barley beer for preventing and treating cancer, and preventing anemia, cardiovascular disease and arteriosclerosis is prepared from barley malt, highland barley malt, rice, hop, yeast, additives and water through saccharifying, fermenting and flavouring.
Description
Technical field:
The present invention relates to a kind of beer and preparation method thereof, particularly relating to a kind of is highland barley beer of brewageing of main raw material and preparation method thereof with the highland barley that is grown in the area, plateau or highland barley Fructus Hordei Germinatus.
Background technology:
Highland barley is grown in the area, plateau, and main product is in the Qinghai-Tibet Platean, and it is grown in weather cold, anoxic zone, is not subjected to industrial pollution, is a kind of green material truly, has the value of brewageing.Highland barley soy Protein matter content is moderate, the leaching yield height of its Fructus Hordei Germinatus, simultaneously, with general barley germ, and be that the beer of raw material brew is compared with the barley germ, contain mineral substance such as nutritive substances such as more rich beta-glucan and lithium, selenium, chromium, flavonoid in highland barley, highland barley Fructus Hordei Germinatus and the highland barley beer, human body is adapted to the plateau sex climate, increase digestive tract power, reduce the level of body's cholesterol and tumour LDL-C, cancer-resisting, prevention anaemia, cardiovascular disorder prevent that aspect such as arteriosclerosis has unique health-care effect.
Summary of the invention:
It is highland barley beer of brewageing of main raw material and preparation method thereof with the highland barley that is grown in the area, plateau or highland barley Fructus Hordei Germinatus that purpose of the present invention aims to provide a kind of.This highland barley beer can reduce the level of body's cholesterol and tumour LDL-C, in cancer-resisting, prevention anaemia, cardiovascular disorder, prevents that aspect such as arteriosclerosis has unique health-care effect.
Technical scheme of the present invention is as follows:
Highland barley beer is formulated by following weight percentages:
Fructus Hordei Germinatus accounts for 30～45% in always feeding intake, highland barley Fructus Hordei Germinatus accounts for 45～30%, rice accounts for 20～35%, alpha-acid content by 30～60PPm adds hops, cereuisiae fermentum (mud shape) 0.6～1.0%, other additive accounts for 110～280PPm, total material is 1: 3.6～4.3 with the ratio of water, finished beer is pressed the difference of original wort concentration, and its water content is 92～96%.
Fructus Hordei Germinatus of the present invention is selected top grade Australia wheat for use.
Rice of the present invention is selected the high-quality polished rice for use.
Hops of the present invention comprises the new stamen particle of 90 types, SAAZ odor type particle, tetrahydrochysene isomery misery and medicinal extract fragrant flower oil.
Cereuisiae fermentum of the present invention is the good quality strain in 1～3 generation.
The hydromining of the present invention free of contamination high-quality natural mineral water in highlands, 4～7 ° of dh of total hardness, PH6.5～7.5.
Other additive of the present invention comprises the gypsum 30～50PPm that is used to regulate the water hardness, is used to promote the amylase 15～25PPm of rice hydrolysis, liquefaction, is used to improve the saccharification prozyme 15～25PPm of amylolysis, saccharification net effect.
The preparation method of highland barley beer comprises preparation, saccharification, fermentation, back modification and the filling process of highland barley Fructus Hordei Germinatus, and concrete steps are as follows:
The preparation of A, highland barley Fructus Hordei Germinatus comprises that raw material chooses, soaks wheat, germination and drying process.
Described raw material is chosen operation, is meant that selecting protein content for use is 10～12.3% white highland barley, comprises dark blue 148 (promptly like agate and draw 19#) and dark blue 320.
The described wheat operation of soaking is meant and adopts the discontinuous immersion way that always soaking the wheat time is 24～28 hours, and soaking the wheat temperature is 15～25 ℃, and wheat immersion degree is 42～47%.
Described germination operation: be meant under temperature is 18～12 ℃ condition, germinateed 4～6 days by cryogenic mode behind the first high temperature.
Described drying process: be meant through 15～18 hours accent wither (50～60 ℃) and dry (70～75 ℃) after bake dry (80～85 ℃) 2～4 hours, be 18～22 hours total time of drying.
B, Mashing process comprise pulverizing, gelatinization, saccharification, diafiltration is pickled with grains or in wine and boils and hops interpolation operation excessively.
Described pulverizing process: be meant and adopt humidification or damp process respectively Fructus Hordei Germinatus, highland barley Fructus Hordei Germinatus and rice to be pulverized.
Described gelatinization operation: be meant under 55～65 ℃ temperature condition, in adjunce copper, add the amylase of gypsum, 15～25PPm of the rice account for total charging capacity 20～35%, 8～12% highland barley Fructus Hordei Germinatus, 30～50PPm and material-water ratio and be 1: 3.0～3.6 water, earlier temperature is risen to 80～90 ℃ of insulations 20 minutes, be warmed up to 100 ℃ of insulations 15 minutes again.
Described saccharification operation: be meant that in brew kettle the saccharification prozyme of the phosphoric acid that adds the Fructus Hordei Germinatus that accounts for total charging capacity 30～45%, remaining highland barley Fructus Hordei Germinatus, 50～70PPm, 15～25PPm and material-water ratio are 1: 4.0～4.5 water, under 45～52 ℃ temperature condition, stage by stage or certain section temperature carry out protein and stopped 60～90 minutes, also wine with dregs makes temperature rise to 62～66 ℃ again, be incubated and be warming up to 68～72 ℃ after 60 minutes, iodine inspection after being incubated 10～15 minutes again, after the iodine inspection is qualified the mash temperature is risen to 76～78 ℃, and wheat juice is pumped in the filter vat.
Described wort filtration operation: be meant with traditional wort filtration groove or wheat juice pressure filter with limpid wheat juice and wheat is poor separates, and wash poor 2～3 times, wash poor residual sugar content and be controlled at 1.8% ± 0.2%, the panful wort concentration can be controlled in 6.7～10.7% by kind difference (as: 8～12 ° of P).
Described boil and hops add operation: be meant with above-mentioned filtrate (panful wheat juice) is uncovered boil 10 minutes after, add hops for the first time, when boiling 35 minutes, add hops for the second time, boil and ended preceding 10～20 minutes, by measuring interpolation carrageenin and brewing tannin and boiling pot capping band pressure being boiled, temperature remains on 95～100 ℃, makes an addition in the settling bath after boiling end for the third time, 8～10% boil under the intensity, total boiling time 60～90 minutes.
C, zymotechnique are meant that the above-mentioned hot wheat juice that boils after the precipitation of circling round is separated out hot trub, is cooled to 7～9 ℃ with wheat juice again and pumps in the fermentor tank, and the interpolation yeast ferments.The canful temperature is 8～9 ℃, and half sealed cans pressure is 0.06Mpa, carries out main ferment at 9～10 ℃, and complete sealed cans when fermented liquid outward appearance concentration reaches 2.8～3.2%, pressure-controlling are at 0.12～0.15Mpa, and the di-acetyl reduction temperature is controlled at 10～11 ℃.When diacetyl content is lower than 0.07PPm in the fermented liquid, fermented liquid cooled to 7～8 ℃ after, do not return bullet as diacetyl content, store wine after then fermented liquid being cooled to-1～0 ℃.
D, back modification process are meant the fermented liquid of above-mentioned storage are poured in another fermentor tank by " transfer pot process ", add brewing tannin simultaneously, treat to filter with diatomite filter and film fine filting machine later in 36 hours, meanwhile by being metered into tetrahydrochysene isomery hops water and silica gel.
Described carrageenin, brewing tannin and silica gel are used to improve the non-biostability of beer.
E, filling process are with the filling process of ordinary beer.
The invention has the advantages that:
1, mouthfeel is pure, mellow, and mouthful power is strong extremely, has highland barley Fructus Hordei Germinatus, hops, the distinctive fragrance of alcohols.
2, the nutritive ingredient and the healthy ingredient that have kept high level in the highland barley Fructus Hordei Germinatus, freeze proof is that non-biostability is good.
3,,, prevent that aspect such as arteriosclerosis has unique health-care effect in cancer-resisting, prevention anaemia, cardiovascular disorder to reducing the level of body's cholesterol and tumour LDL-C.
Description of drawings:
Fig. 1 is a process flow sheet of the present invention
Fig. 2 is temperature, the time plot of 11 ° of P highland barley beers of the present invention Mashing process.
Embodiment:
Embodiment 1:11 ° of P highland barley beer
11 ° of P highland barley beers (saccharification is criticized and produced 16 tons) are formulated by the following weight proportion raw material:
Fructus Hordei Germinatus 850Kg, highland barley Fructus Hordei Germinatus 850Kg, rice 750Kg, hops (particle) 8Kg, cereuisiae fermentum (mud shape) 0.6～1.0%, gypsum 500g, phosphoric acid 700ml, amylase 300ml, saccharification prozyme 300ml, water 9500Kg.
Fructus Hordei Germinatus of the present invention is selected top grade Australia wheat for use.
Rice of the present invention is selected the high-quality polished rice for use.
Hops of the present invention is the new stamen particle of 90 types, SAAZ odor type particle and tetrahydrochysene isomery misery.
Cereuisiae fermentum of the present invention be the Qingdao bacterial classification 1～3 generation yeast.
The hydromining of the present invention free of contamination high-quality natural mineral water in highlands, 4～7 ° of dh of total hardness, PH6.5～7.5.
The preparation method of highland barley beer comprises preparation, saccharification, fermentation, back modification and the filling process of highland barley Fructus Hordei Germinatus, and concrete steps are as follows:
The preparation of A, highland barley Fructus Hordei Germinatus comprises that raw material chooses, soaks wheat, germination and drying process.
Described raw material is chosen operation, is meant that selecting protein content for use is 10～12.3% dark blue 148 (promptly like agate and draw 19#).
The described wheat operation of soaking: be meant to adopt and soak the disconnected 10hr/ of 10hr/ and soak the disconnected 1hr/ of 3hr/ and soak the 4hr mode that always soaking the wheat time is 28 hours, soaking the wheat temperature is 20 ℃, and wheat immersion degree is 45%.
Described germination operation: be meant under temperature is 16～12 ℃ condition, germinateed 6 days by cryogenic mode behind the first high temperature.
Described drying process: be meant at 17 hours accent and wither (50～60 ℃) and dry (75 ℃) back 80 ℃ bake dry 3 hours that be 20 hours total time of drying.
B, Mashing process comprise pulverizing, gelatinization, saccharification, diafiltration is pickled with grains or in wine and boils and hops interpolation operation excessively.
Described pulverizing process: be meant that Fructus Hordei Germinatus, highland barley Fructus Hordei Germinatus adopt the humidification method to pulverize, rice adopts dry grinding to pulverize.
Described gelatinization operation: be meant under 62 ℃ temperature condition, in adjunce copper, add 750Kg polished rice, the highland barley Fructus Hordei Germinatus of 200Kg, the gypsum of 500g, the amylase of 300ml and the water of 3000Kg, earlier temperature is risen to 85 ℃ of insulations 20 minutes, be warmed up to 100 ℃ of insulations 15 minutes again.
Described saccharification operation: be meant under 45 ℃ temperature condition, in brew kettle, add the Fructus Hordei Germinatus of 850Kg, remaining 650Kg highland barley Fructus Hordei Germinatus, the phosphoric acid of 700ml, the saccharification prozyme of 300ml and the water of 6500Kg, after 20 minutes temperature is risen to 52 ℃ and be incubated 45～55 minutes, also wine with dregs rises to 65 ℃ with temperature again, be incubated and be warming up to 70 ℃ after 60 minutes, iodine inspection after being incubated 10 minutes again rises to 78 ℃ with temperature after the iodine inspection is qualified, and wheat juice is pumped in the filter vat.
Described wort filtration operation: be meant with traditional wort filtration groove and separate limpid wheat juice and wheat are poor, and wash poor 3 times that wash the residual sugar content that is pickled with grains or in wine and be controlled at 1.8% ± 0.2%, the panful wort concentration is controlled at 9.7% ± 0.2%.
Described boil and hops add operation: be meant with above-mentioned filtrate (panful wheat juice) is uncovered boil 10 minutes after, add for the first time the new stamen pellet hop of 90 types 2.0Kg, add the new stamen pellet hop of 90 types 2.5Kg when boiling 35 minutes for the second time, boil and ended preceding 10～20 minutes, add 500g carrageenin and 600g tannin and boiling pot capping band pressed and boil, temperature remains on 95～100 ℃, after boiling end, the SAAZ odor type pellet hop of 2.5Kg is made an addition in the settling bath for the third time, 8～10% boil under the intensity, total boiling time 70～90 minutes.
C, zymotechnique are meant and above-mentionedly boil hot wheat juice after the precipitation of circling round is separated out hot trub, again wheat juice are cooled to 7～9 ℃ and pump in the fermentor tank, and add yeast and carry out low temperature fermentation.The canful temperature is 8～9 ℃; 24 hours later half sealed cans of canful; pressure-controlling is carried out main ferment at 0.06Mpa at 9 ℃, complete sealed cans when fermented liquid outward appearance concentration reaches 2.8%; pressure-controlling is at 0.12～0.15Mpa; the di-acetyl reduction temperature is controlled at 10 ℃, when diacetyl content is lower than 0.07PPm in the fermented liquid, fermented liquid cooled to 7～8 ℃ after; do not return bullet as diacetyl content, store wine after then fermented liquid being cooled to-1～0 ℃.
D, back modification process are meant the fermented liquid of above-mentioned storage are poured in another fermentor tank by " transfer pot process ", press the 35ppm metering in the time of tank switching and add brewing tannin, recycle silicon algae soil filter and film fine filting machine filter after 48 hours, meanwhile by being metered into 75ppm tetrahydrochysene isomery hops water and 200ppm silica gel.
E, filling process are with the filling process of ordinary beer.
Embodiment 2:8 ° of P highland barley beer
8 ° of P highland barley beers (saccharification is criticized and produced 16 tons) are formulated by the following weight proportion raw material:
Fructus Hordei Germinatus 700Kg, highland barley Fructus Hordei Germinatus 650Kg, rice 500Kg, hops 4Kg, cereuisiae fermentum (mud shape) 0.6～1.0%, gypsum 300g, phosphoric acid 500ml, amylase 200ml, saccharification prozyme 200ml, water 7200Kg.
Fructus Hordei Germinatus of the present invention is selected top grade Australia wheat for use.
Rice of the present invention is selected the high-quality polished rice for use.
Hops of the present invention is the new stamen particle of 90 types, tetrahydrochysene isomery misery and medicinal extract fragrant flower oil.
Cereuisiae fermentum of the present invention be the Qingdao bacterial classification 1～3 generation yeast.
The hydromining of the present invention free of contamination high-quality natural mineral water in highlands, 4～7 ° of dh of total hardness, PH6.5～7.5.
The preparation method of highland barley beer comprises preparation, saccharification, fermentation, back modification and the filling process of highland barley Fructus Hordei Germinatus, and concrete steps are as follows:
The preparation of A, highland barley Fructus Hordei Germinatus comprises that raw material chooses, soaks wheat, germination and drying process.
(the highland barley Fructus Hordei Germinatus with 11 ° of P highland barley beers prepares example)
B, Mashing process comprise pulverizing, gelatinization, saccharification, diafiltration is pickled with grains or in wine and boils and hops interpolation operation excessively.
Described pulverizing process: be meant that Fructus Hordei Germinatus, highland barley Fructus Hordei Germinatus adopt the humidification method to pulverize, rice adopts dry grinding to pulverize.
Described gelatinization operation: be meant under 62 ℃ temperature condition, in adjunce copper, add 500Kg polished rice, the highland barley Fructus Hordei Germinatus of 200Kg, the gypsum of 300mg, the amylase of 200ml and the water of 2200Kg, earlier temperature is risen to 85 ℃ of insulations 20 minutes, be warmed up to 100 ℃ of insulations 15 minutes again.
Described saccharification operation: be meant the Fructus Hordei Germinatus that in brew kettle, adds 700Kg, remaining 450Kg highland barley Fructus Hordei Germinatus, the phosphoric acid of 500ml, the saccharification prozyme of 200ml and the water of 5000Kg, stopped 75 minutes 52 ℃ of insulations, also wine with dregs rises to 65 ℃ with temperature again, be incubated and be warming up to 68 ℃ after 50 minutes, iodine inspection after being incubated 15 minutes again, after the iodine inspection is qualified temperature is risen to 78 ℃, and wheat juice is pumped in the filter vat.
Described wort filtration operation: be meant with traditional wort filtration groove and separate limpid wheat juice and wheat are poor, and wash poor 2 times that wash the residual sugar content that is pickled with grains or in wine and be controlled at 1.8% ± 0.2%, the panful wort concentration is controlled at 6.7 ± 0.2%.
Described boil and hops add operation: be meant with above-mentioned filtrate (panful wheat juice) is uncovered boil 10 minutes after, add for the first time the new stamen pellet hop of 90 types 2.5Kg, add four structure isomery misery 1.0Kg when boiling 35 minutes for the second time, boil and ended preceding 10～20 minutes, add 350g carrageenin and 450g tannin and boiling pot capping band pressed and boil, temperature remains on 95～100 ℃, after boiling end, the medicinal extract fragrant flower oil of 0.5Kg is made an addition in the settling bath for the third time, 8～10% boil under the intensity, total boiling time 60～90 minutes.
C, zymotechnique are meant and above-mentionedly boil hot wheat juice after the precipitation of circling round is separated out hot trub, again wheat juice are cooled to 7～9 ℃ and pump in the fermentor tank, and add yeast and carry out low temperature fermentation.The canful temperature is 8～9 ℃; 24 hours later half sealed cans of canful; pressure-controlling is carried out main ferment at 0.06Mpa at 9 ℃, complete sealed cans when fermented liquid outward appearance concentration reaches 2.8%; pressure-controlling is at 0.12～0.15Mpa; the di-acetyl reduction temperature is controlled at 10 ℃, when diacetyl content is lower than 0.07PPm in the fermented liquid, fermented liquid cooled to 7～8 ℃ after; do not return bullet as diacetyl content, store wine after then fermented liquid being cooled to-1～0 ℃.
D, back modification process are meant the fermented liquid of above-mentioned storage are poured in another fermentor tank by " transfer pot process ", press the 30ppm metering in the time of tank switching and add brewing tannin, recycle silicon algae soil filter and film fine filting machine filter after 36 hours, meanwhile by being metered into 75ppm tetrahydrochysene isomery hops water and 150ppm silica gel.
E, filling process are with the filling process of ordinary beer.
Embodiment 3: the comparative analysis example
Trace element analysis result in highland barley Fructus Hordei Germinatus and the highland barley beer
Trace element (μ g/g) highland barley Fructus Hordei Germinatus highland barley beer
Zinc 23.7 0.56
Magnesium 1,075 78.3
Potassium 3,532 319
Lithium 12.3 1.4
Cobalt 0.027 0.025
Chromium 1.65 0.112
Molybdenum 1.61 0.02
Selenium 0.021 0.12
Phosphorus 3,420 168
Other index
Total polyphenols (mg/L) 43.5 74.6
Anthocyanogen (mg/L) 19.0 33.7
Polyphenol index of polyphenol (PI) 2.29 2.21
Flavones (g/L) 5.51 3.46
Catechuic acid (mg/L) 10.46 7.50
Beta-glucan (mg/L) 662.5 349
TBA value 0.21 0.23
Embodiment 4:11 ° of highland barley beer detected result
Outward appearance is normal
Fragrance and taste are normal
It is normal that bubble is held form
Head retention (S) 237
Colourity (EBC) 4.5
Turbidity (EBC) 0.27
Alcoholic strength (%m/m) 3.905
Real concentration (%m/m) 3.548
Original wort concentration (%m/m) 11.1
Attenuation real degree (%) 68
Carbonic acid gas (%m/m) 0.58
Total acid (ml/100ml) 1.49
Di-acetyl (mg/l) 0.05
Amaroid (B) 14
Wine holds (ml) 482
Coliform (MPN/100ml) 3
Total plate count (cfuml/ml) 0
A distinguishes % 21.95
B distinguishes % 10.62
C distinguishes % 67.43
Claims (6)
1, highland barley beer, it is characterized in that by following weight percentages formulated: Fructus Hordei Germinatus accounts for 30～45% in always feeding intake, highland barley Fructus Hordei Germinatus accounts for 45～30%, rice accounts for 20～35%, alpha-acid content by 30～60PPm adds hops, cereuisiae fermentum (mud shape) 0.6～1.0%, other additive accounts for 110～280PPm, total material is 1: 3.6～4.3 with the ratio of water, and the finished beer water content is 92～96%.
2, highland barley beer according to claim 1 is characterized in that by the following weight proportion raw material formulated: Fructus Hordei Germinatus 850Kg, highland barley Fructus Hordei Germinatus 850Kg, polished rice 750Kg, hops (particle) 8Kg, cereuisiae fermentum (mud shape) 0.6～1.0%, gypsum 500g, phosphoric acid 700ml, amylase 300ml, saccharification prozyme 300ml, water 9500Kg.
3, highland barley beer according to claim 1 and 2 is characterized in that: described hops comprises the new stamen particle of 90 types, SAAZ odor type particle, tetrahydrochysene isomery misery and medicinal extract fragrant flower oil.
4, highland barley beer according to claim 1 and 2 is characterized in that: described cereuisiae fermentum is the good quality strain in 1～3 generation.
5, highland barley beer according to claim 1, it is characterized in that: described other additive comprises the gypsum that is used to regulate the water hardness, be used to promote the amylase of rice hydrolysis, liquefaction, and be used to improve the saccharification prozyme of amylolysis, saccharification net effect.
6, the preparation method of highland barley beer according to claim 1 is characterized in that comprising that preparation, saccharification, fermentation, the back of highland barley Fructus Hordei Germinatus modified and filling process, and concrete steps are as follows:
The preparation of A, highland barley Fructus Hordei Germinatus comprises that raw material chooses, soaks wheat, germination and drying process.
Described raw material is chosen operation: be meant that selecting protein content for use is 10～12.3% white highland barley, comprises dark blue 148 (promptly like agate and draw 19#) and dark blue 320.
The described wheat operation of soaking: be meant to adopt and soak-break the formula immersion process, always soaking the wheat time is 24～28 hours, and soaking the wheat temperature is 15～25 ℃, and wheat immersion degree is 42～47%.
Described germination operation: be meant under temperature is 18～12 ℃ condition, germinateed 4～6 days by cryogenic mode behind the first high temperature.
Described drying process: the accent through 15-18 hour wither (50～60 ℃) and dry (70～75 ℃) after bake dry (80～85 ℃) 2～4 hours, be 18～22 hours total time of drying.
B, Mashing process comprise pulverizing, gelatinization, saccharification, diafiltration is pickled with grains or in wine and boils and hops interpolation operation excessively.
Described pulverizing process: be meant and adopt humidification or damp process respectively Fructus Hordei Germinatus, highland barley Fructus Hordei Germinatus and rice to be pulverized.
Described gelatinization operation: be meant under 55～65 ℃ temperature condition, in adjunce copper, add the amylase of gypsum, 15～25PPm of the rice account for total charging capacity 20～35%, 8～12% highland barley Fructus Hordei Germinatus, 30～50PPm and material-water ratio and be 1: 3.0～3.6 water, earlier temperature is risen to 80～90 ℃ of insulations 20 minutes, be warmed up to 100 ℃ of insulations 15 minutes again.
Described saccharification operation: be meant that in brew kettle the saccharification prozyme of the phosphoric acid that adds the Fructus Hordei Germinatus that accounts for total charging capacity 30～45%, remaining highland barley Fructus Hordei Germinatus, 50～70PPm, 15～25PPm and material-water ratio are 1: 4.0～4.5 water, under 45～52 ℃ temperature condition, stage by stage or certain section temperature carry out protein and stopped 60～90 minutes, also wine with dregs makes temperature rise to 62～66 ℃ again, be incubated and be warming up to 68～72 ℃ after 60 minutes, iodine inspection after being incubated 10～15 minutes again, after the iodine inspection is qualified the mash temperature is risen to 76～78 ℃, and wheat juice is pumped in the filter vat.
Described wort filtration operation: be meant with traditional wort filtration groove or wheat juice pressure filter with limpid wheat juice and wheat is poor separates, and wash poor 2～3 times, wash poor residual sugar content and be controlled at 1.8% ± 0.2%, panful wort concentration kind difference (as: 8～12 ° of P) can be controlled in 6.7～10.7%.
Described boil and hops add operation: be meant with above-mentioned filtrate (panful wheat juice) is uncovered boil 10 minutes after, add hops for the first time, when boiling 35 minutes, add hops for the second time, boil and ended preceding 10～20 minutes, by measuring interpolation carrageenin and brewing tannin and boiling pot capping band pressure being boiled, temperature remains on 95～100 ℃, makes an addition in the settling bath after boiling end for the third time, 8～10% boil under the intensity, total boiling time 60～90 minutes.
C, zymotechnique are meant that the above-mentioned hot wheat juice that boils after the precipitation of circling round is separated out hot trub, is cooled to 7～9 ℃ with wheat juice again and pumps in the fermentor tank, and the interpolation yeast ferments.The canful temperature is 8～9 ℃, and half sealed cans pressure is 0.06Mpa, carries out main ferment at 9～10 ℃, and complete sealed cans when fermented liquid outward appearance concentration reaches 2.8～3.2%, pressure-controlling are at 0.12～0.15Mpa, and the di-acetyl reduction temperature is controlled at 10～11 ℃.When diacetyl content is lower than 0.07PPm in the fermented liquid, fermented liquid cooled to 7～8 ℃ after, do not return bullet as diacetyl content, store wine after then fermented liquid being cooled to-1～0 ℃.
D, back modification process are meant the fermented liquid of above-mentioned storage are poured in another fermentor tank by " transfer pot process ", add brewing tannin simultaneously, treat to filter with diatomite filter and film fine filting machine later in 36 hours, meanwhile by being metered into tetrahydrochysene isomery hops water and silica gel.
E, filling process are with the filling process of ordinary beer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410021645 CN1243089C (en) | 2004-01-12 | 2004-01-12 | Highland barley beer and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410021645 CN1243089C (en) | 2004-01-12 | 2004-01-12 | Highland barley beer and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1556182A true CN1556182A (en) | 2004-12-22 |
| CN1243089C CN1243089C (en) | 2006-02-22 |
Family
ID=34351965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410021645 Expired - Fee Related CN1243089C (en) | 2004-01-12 | 2004-01-12 | Highland barley beer and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1243089C (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370219A (en) * | 2011-10-11 | 2012-03-14 | 西藏屋脊之宝生物科技有限公司 | Method for preparing highland barley fermented beverage |
| CN101633871B (en) * | 2009-09-01 | 2012-05-23 | 西藏天地绿色饮品发展有限公司 | Highland barley undertint beer and preparation method thereof |
| CN101649266B (en) * | 2009-09-25 | 2012-09-05 | 西藏月王生物技术有限公司 | Highland barley red koji rice beer and brewing method thereof |
| CN102746962A (en) * | 2012-07-27 | 2012-10-24 | 甘肃省轻工研究院 | Formula and production method of five-cereal beer |
| CN103923779A (en) * | 2014-04-30 | 2014-07-16 | 香格里拉县天丽斯生物科技发展有限公司 | Preparation method of Maca highland barley beer |
| CN104673566A (en) * | 2015-03-18 | 2015-06-03 | 西藏天地绿色饮品发展有限公司 | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer |
| CN107151583A (en) * | 2017-06-09 | 2017-09-12 | 红河啤酒有限公司 | A kind of beer for adding sanchi flower and preparation method thereof |
| CN107384660A (en) * | 2017-08-10 | 2017-11-24 | 安徽钰丰电子科技有限公司 | A kind of brewage process of cortex acanthopanacis health-preserving beer |
| CN107474997A (en) * | 2017-10-11 | 2017-12-15 | 西藏农牧学院 | A kind of preparation method for the health-care beer for adding sealwort |
| CN109022185A (en) * | 2018-08-09 | 2018-12-18 | 西藏藏缘青稞科技有限公司 | A kind of highland barley craft beer production system |
| CN109321393A (en) * | 2018-11-05 | 2019-02-12 | 辽宁省农业科学院 | It is a kind of to utilize microwave baking peanut sprout production craft beer and preparation method thereof |
| CN109837163A (en) * | 2019-03-22 | 2019-06-04 | 青岛科海生物有限公司 | A kind of brewing method of highland barley Ai Er beer |
| CN110358645A (en) * | 2019-06-22 | 2019-10-22 | 云南紫啤啤酒有限责任公司 | Beer and preparation method thereof containing pseudo-ginseng flower extract |
| CN114672380A (en) * | 2022-04-30 | 2022-06-28 | 合肥萨瑞娜酿酒技术有限公司 | Formula and production process of refined beer |
| CN116200237A (en) * | 2023-03-30 | 2023-06-02 | 青岛啤酒股份有限公司 | Preparation method of distilled malt, distilled malt and whiskey |
-
2004
- 2004-01-12 CN CN 200410021645 patent/CN1243089C/en not_active Expired - Fee Related
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101633871B (en) * | 2009-09-01 | 2012-05-23 | 西藏天地绿色饮品发展有限公司 | Highland barley undertint beer and preparation method thereof |
| CN101649266B (en) * | 2009-09-25 | 2012-09-05 | 西藏月王生物技术有限公司 | Highland barley red koji rice beer and brewing method thereof |
| CN102370219A (en) * | 2011-10-11 | 2012-03-14 | 西藏屋脊之宝生物科技有限公司 | Method for preparing highland barley fermented beverage |
| CN102746962A (en) * | 2012-07-27 | 2012-10-24 | 甘肃省轻工研究院 | Formula and production method of five-cereal beer |
| CN102746962B (en) * | 2012-07-27 | 2013-06-26 | 甘肃省轻工研究院 | Formula and production method of five-cereal beer |
| CN103923779A (en) * | 2014-04-30 | 2014-07-16 | 香格里拉县天丽斯生物科技发展有限公司 | Preparation method of Maca highland barley beer |
| CN103923779B (en) * | 2014-04-30 | 2016-04-20 | 香格里拉县天丽斯生物科技发展有限公司 | A kind of preparation method of agate coffee highland barley beer |
| CN104673566A (en) * | 2015-03-18 | 2015-06-03 | 西藏天地绿色饮品发展有限公司 | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer |
| CN107151583A (en) * | 2017-06-09 | 2017-09-12 | 红河啤酒有限公司 | A kind of beer for adding sanchi flower and preparation method thereof |
| CN107151583B (en) * | 2017-06-09 | 2021-04-02 | 红河啤酒有限公司 | Beer added with pseudo-ginseng flower and preparation method thereof |
| CN107384660A (en) * | 2017-08-10 | 2017-11-24 | 安徽钰丰电子科技有限公司 | A kind of brewage process of cortex acanthopanacis health-preserving beer |
| CN107474997A (en) * | 2017-10-11 | 2017-12-15 | 西藏农牧学院 | A kind of preparation method for the health-care beer for adding sealwort |
| CN109022185A (en) * | 2018-08-09 | 2018-12-18 | 西藏藏缘青稞科技有限公司 | A kind of highland barley craft beer production system |
| CN109321393A (en) * | 2018-11-05 | 2019-02-12 | 辽宁省农业科学院 | It is a kind of to utilize microwave baking peanut sprout production craft beer and preparation method thereof |
| CN109837163A (en) * | 2019-03-22 | 2019-06-04 | 青岛科海生物有限公司 | A kind of brewing method of highland barley Ai Er beer |
| CN110358645A (en) * | 2019-06-22 | 2019-10-22 | 云南紫啤啤酒有限责任公司 | Beer and preparation method thereof containing pseudo-ginseng flower extract |
| CN114672380A (en) * | 2022-04-30 | 2022-06-28 | 合肥萨瑞娜酿酒技术有限公司 | Formula and production process of refined beer |
| CN116200237A (en) * | 2023-03-30 | 2023-06-02 | 青岛啤酒股份有限公司 | Preparation method of distilled malt, distilled malt and whiskey |
| CN116200237B (en) * | 2023-03-30 | 2024-03-29 | 青岛啤酒股份有限公司 | Preparation method of distilled malt, distilled malt and whiskey |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1243089C (en) | 2006-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1243089C (en) | Highland barley beer and its preparation method | |
| CN101838597B (en) | Brewing methodof oat red yeast rice beer | |
| CN100335606C (en) | Process for producing fermented malt drink | |
| KR101002740B1 (en) | Method for production of beer using unhulledand rice and rice beer thereof | |
| CN101649266B (en) | Highland barley red koji rice beer and brewing method thereof | |
| CN1284548A (en) | Prep. of beer-type drink | |
| CN101633871B (en) | Highland barley undertint beer and preparation method thereof | |
| CN104673566B (en) | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer | |
| CN108504497B (en) | Preparation method of high-alcoholic-strength red yeast rice wine | |
| CN102161956A (en) | Production method for lowering urea content in yellow wine | |
| CN1733889A (en) | Method of producing white spirit using multiple yeast for fermentation ,wheat as material, enzyme method for producing undecanted wine | |
| CN104745399A (en) | Brewing method capable of increasing content of Monacolin K in monascus rice wine | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN110042023A (en) | Jasmine tea beer and its production method | |
| CN1298833C (en) | Red date juice fermented vinegar and fermentation thereof | |
| CN110093218A (en) | Green tea beer and its production method | |
| KR20210091016A (en) | Method for production of beer using rice and the rice beer thereof | |
| CN105602774B (en) | A kind of production method of the buckwheat beer rich in rutin | |
| CN1660988A (en) | Technical method for producing distillate spirits through enzyme method of liquid saccharified rejuvenation cultivation by using rice as raw material | |
| CN107365660A (en) | A kind of health-care yellow wine preparation method using cordyceps mycelia as raw material | |
| CN1683491A (en) | Method for producing red rose health beer | |
| CN102443504A (en) | Production method for hawthorn beer | |
| CN101525564A (en) | Method for improving beer wort nutrition and malt culms nutrient used thereof | |
| CN101402908B (en) | Method for improving ferment distilled spirit degree by distilling with vinasse | |
| CN1472301A (en) | Oxidation-inhibited biological nutritive healthy liquid and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060222 Termination date: 20140112 |